Butterscotch Cake Ii

Name: Butterscotch Cake Ii
Ingredients: 1 (18.25 ounce) package white cake mix; 1 (3.4 ounce) package instant butterscotch pudding mix; 1 cup milk; 1/2 cup vegetable oil; 4 egg whites; 1/4 cup confectioners' sugar for dusting

6 ingredients

4 steps

Ingredients

1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup milk
1/2 cup vegetable oil
4 egg whites
1/4 cup confectioners' sugar for dusting

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2

In a large bowl, combine cake mix, pudding mix, milk, oil and egg whites. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into Bundt pan.
3

Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.
4

Sprinkle with confectioners sugar before serving.